Oven baked salmon topped with a tasty salsa is really the only way I make salmon. It is so easy, so quick, so moist, and delicious! You can make it for one person or any number of people. That comes in handy since Chris is not a “salmon lover.” I am, and I enjoy it often. On “fish nights” Chris will usually make a grilled white fish and I make this tried-and-true gem.
Wild Salmon or Farm Raised?
Although finding fresh caught will cost a few dollars more, it is well worth it. Farm raised is also very tasty and more readily available. However, fresh wild salmon contains higher amounts of Omega-3 fatty acids.
These are important in preventing and treating high blood pressure, diabetes, heart disease, arthritis, auto immune disease, cancer, and even muscular degeneration.
Dr. Colin Champ, author of “Misguided Medicine,” has indicated that farm raised salmon does not contain as much Omega-3. It has significantly less nutritional value and is much less likely to offer the same health benefits as wild salmon. Wild salmon is also high in niacin, vitamin B-12, selenium, riboflavin, and thiamin. Given the choice, we suggest asking for wild salmon when you shop.
The Salsa Choice
We have seen salmon topped with any number of unique salsas. A favorite in restaurants is mango, pineapple, or some type of citrus salsa. You can find recipes for tomato, cucumber, and caper salsa and ones using cherry tomatoes and asparagus. We chose our “Chipotle Salsa” for tonight’s topping.
It gives this dish a smoky flavor and just enough heat to make the flavor of the fish even more pronounced. Choose your favorite salsa topping and you will be pleased, but we hope you give chipotle salsa a try – let us know how you like the taste!
If you are looking for the easiest way to make your baked salmon topped with chipotle salsa even more tasty than conventional baking, here it is . . . Place a piece of aluminum foil large enough to loosely wrap the salmon on a baking tray. Place a piece of parchment paper similar in size on top of the foil. They should be large enough to form an enclosed tent around your salmon.
A pat of butter goes underneath and on top of the salmon. Then place the fish in the center of your parchment paper. Top with sea salt and pepper to your taste and finish your preparation with the salsa spooned on top.
Loosely wrap the parchment paper and foil to form your tent. Make sure it is secure so no steam escapes. You are ready for the oven!
Once you remove the pan from your oven and unwrap it, you will be ready to enjoy a gift-wrapped, moist, smoky, and perfectly seasoned dinner. The chipotle salsa flavor makes this dish. And, it is so Tasty Low Carb! We can only think of one additional ingredient to make this Mexcian style salmon perfect. Try our “Low Carb Margarita,” enjoy the salmon, and check back often!
- Place a piece of foil large enough to loosely wrap the salmon on a baking tray. Place a piece of parchment paper (the same size) on top of the foil.
- Place the salmon in the center of the parchment paper and a pat of butter underneath and on top of the salmon. The butter will melt in the oven.
- Top with sea salt and pepper to taste. Then top with the chipotle salsa.
- Loosely wrap the parchment paper and foil to tent the salmon, but securely so no steam escapes.
- Bake at 425 degrees for 20-25 minutes depending on the thickness of the salmon.